Share on Facebook Share on Twitter Share on LinkedIn Share on Tumblr Share on Google Bookmarks Share on Reddit Share on Stumble Upon
Recipes

Ingredients


1 handful baby spinach leaves

½ large potato, peeled, chopped

1 tbsp olive oil

3 free-range eggs, whisked

1 tbsp chopped fresh chives, basil and parsley, chopped

salt and freshly ground black pepper

55g/2oz Brie, sliced







Method


Place the potato into salted boiling water and cook for five minutes. Drain well.

Heat the olive oil in a small frying pan, add the cooked potato and sauté for five minutes, or until golden-brown on all sides.

Add the baby spinach leave and cook until wilted.

Whisk the eggs with the herbs, season well, with salt and freshly ground black pepper and then pour over the potatoes in the pan.

Add the Brie and cook until the eggs have just set.

To serve, slide onto a plate and cut into wedges.


Recipe adapted from: Good Food

How to make garlic infused oil *We recommend the help  of a registered dietician
IBS Sano - Low FODMAP Recipes - Logo Background Recipes Recipes Low FODMAP and Gluten Free Recipe - Herb and Brie frittata